Garlic Pretzels

"My spousal unit and I are garlic freaks and also love the garlic butter served with seafood. Since we do not eat lobster or shrimp, we wanted something with that garlic butter taste and decided to "kick it up a notch" with Emeril's Essence."
 
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Ready In:
1hr 35mins
Ingredients:
4
Yields:
20 oz.
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ingredients

  • 1 cup butter
  • 1 (20 ounce) package pretzels (stick work best)
  • 6 cloves garlic, minced (or more if you dare, either through a garlic press or in a food processor)
  • 1 teaspoon Emeril's Original Essence (either commercial or use the recipe here)
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directions

  • In a saucepan, melt the butter, garlic and essence.
  • Stir and mix until boiling.
  • Place the pretzels in a large bowl.
  • Drizzle the butter mixture over the pretzels and coat as best you can.
  • Spread the coated pretzels into an ungreased baking pan (can be split into two pans for easier tossing).
  • Bake at 250 degrees for 45 minutes (or until the pretzels are no longer wet), stirring every 15 minutes (to recoat the pretzels.) Cool and store in Ziploc or resealable container.
  • GREAT with ice cold PEPSI (or beer if you must!).

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Reviews

  1. OMG! These were so easy to make and talk about good!!! I loved the smell while they were baking. They did not last long as my kids devoured them! These will make great munchies with a few holiday cocktails!! Yummy!!
     
  2. My package of pretzel sticks were only 15oz. I used the same amounts of the other ingredients(except garlic, I used about 10 cloves, smashed in the mortor) very nervous that they pretzels would end up soggy. Nope, perfect, they are working wonderfully on the snack tray I am preparing for each of my fellow employees for the holidays. Very economical too.
     
  3. I made these for New Years and they were a hit both at the kids' and the adults' parties. They did not taste garlicky when warm, but the longer they sat, the better they were. Very easy and inexpensive. Definitely something to have around the house for snacking and for parties.
     
  4. ohmy.....these are AWESOME! My family and I love these! I thought I had reviewed this after the first time i made them, but we are now on our third batch. My bag was only 15 oz., so i used 3/4 cup butter and the rest as is. and you are right, *perfect* with an ice cold beer!
     
  5. I got rave reviews on these! I used garlic powder instead of minced garlic (not sure of the quantity - just dumped lots in until I felt there was enough!). My husband loved them and my Mom couldn't leave them alone! YUM!
     
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Tweaks

  1. I got rave reviews on these! I used garlic powder instead of minced garlic (not sure of the quantity - just dumped lots in until I felt there was enough!). My husband loved them and my Mom couldn't leave them alone! YUM!
     

RECIPE SUBMITTED BY

My spousal unit and I live in Mesa Arizona and love the heck out of it. I was trained in Culinary Arts and Restaurant Management but due to disability am unable to pursue that career. I enjoy cookbooks, cooking websites, cooking magazines (Taste of Home, etc.). I have many cookbook gleaned from the shelves of used book stores and from church bake sales. I have also placed all my recipes on a disc and probably have 1000s myself. My wife is GREATLY disappointed that I wont let her cook. (She says I let her cook...I just won't eat anything she makes!) The picture on my icon is of my Great Zeyda "Wolf" Ginsberg who was known as the "Rabbi of Des Moines". This was a very old picture taken with a camera using flash powder for lighting. The couple in Renaissance garb is me and my DG. This is our wedding picture and the "wench" sitting down is "My Yiddishe Mama"
 
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